Surti Undhiyu

5 from 2 votes

A delicious mix of seasonal greens, beans and vegetables cooked in a signature green masala; Surti Undhiyu is addictive!

A true labor of love; this sabji is a specialty made during the winter months.

Prep Time40

Cook Time1

Total Time1 40

Course: Main Course

Cuisine: Gujarati, Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 715kcal

Author: Smruti

Ingredients

For the Green Masala

1 cup cilantro (leaves and stalks)
¾ cup garlic cloves
⅓ cup ginger
5-6 green chili
1 teaspoon sesame seeds
1 teaspoon cumin seeds

For making Undhiyu

1 ½ cup methi muthiyas
10-15 baby potatoes (peeled)
2 medium sweet potato (peeled and chopped large)
2 medium purple yam (kand) (peeled and chopped)
2 cups mixed green beans (I use lilva, papdi and valor)
6-7 baby eggplants
1 ripe banana
¾ cup methi leaves
½ cup oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
⅛ teaspoon asafetida
1 teaspoon sesame seeds
1 teaspoon carom seeds
¾ cup shredded coconut
2 teaspoon salt
1 ½ teaspoon sugar
¼ teaspoon baking soda
¾ cup water
½ cup coriander

Instructions

In a food processor add ginger, garlic, green chili, cumin seeds, sesame seeds and asafetida.
Blend to a coarse paste.
Add cilantro leaves and stalks.
Blend using water (if required) to a coarse mix. Set aside.
Prepare the muthiya mix as per this recipe. Set aside. Heat oil in a thick bottom pan or dutch oven.
Add the muthiyas to the dutch oven.
Sauté them till they are crisp on all sides. Then remove and set aside.
In the same oil add mustard seeds, asafetida, cumin seeds, sesame seeds and carom seeds.
Once the seeds sputter, add the prepared green masala.
Sauté till the raw flavor vanishes.
Next add the green beans and sauté for a few minutes.
Turn the flame to low and start layering the root vegetables in an even layer.
Then add the methi leaves on top.
Add salt, sugar and a pinch of baking soda. Next add eggplants and ripe banana.
Next layer some shredded coconut and muthiyas. Add ½ cup water. Cover and cook on medium flame for 20-25 minutes; till the root vegetables are fork tender.
Remove the lid, gently mix the vegetables and serve topped with cilantro and shredded coconut.

Video

Notes

The muthiya and vegetables can be deep fried before adding them to the mix. To do so, fry them separately and set aside. Continue with the recipe as described.
The recipe is naturally Vegan. To make it gluten-free replace the wheat flour dumplings with gram flour ones. Besides, pick asafetida that does not have flour mixed in.
If you cannot find all the vegetables, pick the ones you can find. Plus, using frozen beans, yam etc is a great option too.
Do not mix the vegetables and masalas a lot, as that will yield to the vegetables and muthiya getting mashed. Mix them with a spatula with a lot of care.
While fresh undhiyu tastes amazing, it is best to let it stand for a couple hours before enjoying it. This time lets all the flavors blend together.
Undhiyu is great to freeze. To do so, completely cool it and transfer to freezer bags or containers. Freeze covered. To enjoy, defrost it for a few minutes and then heat thoroughly.
Undhiyu tastes best with puri. However, it is also great with roti, rice or by itself.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition